This GNLD's Aloe Vera Juice FAQ is a listing of the most frequently asked questions about Aloe Vera Juice.
A. Vitality Aloe Vera plus Juice was formulated to be enjoyed chilled. Consequently, if the product is boiled, there will be a significant decrease in its nutritive benefit. However, if Vitality Aloe Vera Plus is simply warmed up, there should not be a considerable nutrient difference experienced.
A. Because Aloe Vera Plus is sweetened with fructose, which does not produce an "insulin spike" as does sucrose, many people with diabetes are able to use Aloe Vera Plus without difficulty. However, we would always recommend that such questions be put to the person’s physician. Diabetes is a serious medical condition which can be affected by diet, and which varies from one person to the next and can worsen with age, so dietary changes should be considered carefully.
A. The pH for Aloe Vera Plus is between 3.2 and 3.6, with an average pH of 3.4. As a comparison, the pH for milk is 6.5 and the pH for grapefruit juice is 3.
A. Vitality Aloe Vera Plus filleted aloe product is a high quality, cold-processed product from the inner leaves of the aloe vera plant. To obtain this fillet, the leaves of the aloe vera plant are sanitized, and any remaining bacteria are eradicated. Then, the outer leaves are stripped, leaving an aloe vera "fillet". Using this process avoids some of the known drawbacks of the whole leaf process and is one of the GNLD differences in this product.
A. The aloe vera juice in Vitality Aloe Vera Plus is 100% pure, filtered aloe vera, and makes up 50% of the ingredients. The high quality aloe vera juice used in Vitality Aloe Vera Plus™ contributes to its delicious taste. Additionally, it meets all of the requirements for aloe vera juice as outlined and adopted by the National Aloe Science Council (NASC), a voluntary industry council that has established guidelines for the definition of aloe vera products.
A. Aloe Vera Plus is a high quality, well-researched product. This pasteurized drink contains the preservatives potassium sorbate and sodium benzoate. Potassium sorbate and sodium benzoate are the safest preservatives that can be used in food products. Potassium sorbate is the potassium salt of sorbic acid. Sorbic acid is a natural constituent of many fruits and vegetables. Sodium benzoate is the sodium salt of benzoic acid. Benzoic acid is a natural component of berries, put there by nature, to protect them from bacteria and decay. A bowl of cherries has many times more benzoic acid than GNLD's Aloe Vera Plus. If no preservative is present, the natural flavor of the drink degrades quickly.